Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: Mafalde Corti Pumpkin alla Vodka: 1/2 lb. mafalde corti 2 tbsp. extra virgin olive oil 1/2 shallot, finely chopped 4 garlic cloves, minced 1 cup pumpkin purée 2 tbsp. tomato paste 1/2 tsp. salt 1/4 cup vodka 3/4 cup heavy cream 1/4 cup Parmigiano Reggiano, finely grated 1/2 cup garlic thyme breadcrumbs 4 oz. stracchino or other soft cheese Pasta water as needed Garlic Thyme Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1 tbsp. fresh thyme 1/2 tsp. aleppo pepper or chili flakes Salt to taste Directions: Garlic Thyme Breadcrumbs: Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes. Add the panko breadcrumbs and salt; toast until golden brown. Stir in the thyme and aleppo pepper, toast 1-2 more minutes. Mafalde Corti Pumpkin alla Vodka: Bring a large pot of water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water. Meanwhile, heat the olive oil and sauté the shallot over medium-low heat until soft and translucent, about 2-3 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Stir in pumpkin purée, tomato paste, and salt. Let it simmer on medium heat for 2–3 minutes, until the mixture deepens in color. Deglaze with ¼ cup vodka, stirring until fully evaporated, about 1–2 minutes. Remove from heat and stir in heavy cream and Parmigiano. Season with more salt to taste. Strain the pasta and add to the pan with the sauce and 1/4 cup pasta water. Toss on high heat until fully coated, adding more pasta water as needed. Plate and top with stracchino and garlic thyme breadcrumbs.

Difficulty Level:  Difficult Total Time: 2 hours Serving Size:  2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup pumpkin purée 1/2 cup ricotta 1/2 cup Parmigiano Reggiano, finely grated 1 tsp. salt 6 tbsp. unsalted butter 8-10 sage leaves 3-4 slices Prosciutto San Daniele, torn Pasta water as needed Directions: In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. For the filling, add the pumpkin purée, ricotta, Parmigiano and salt to a food processor. Blend until smooth. Add the filling to a piping bag and set aside. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment). Using a round fluted cutter, about 3-4 inches in diameter, cut small circles for the cappelletti. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti. Bring a large pot of water to a boil, add plenty of salt. Cook the cappelletti until they float to the top, about 2-3 minutes. Melt the butter in a large sauté pan until it begins to bubble and turn caramel brown in color. Add the sage leaves to the butter until they crisp. Remove the crispy sage from the pan and set aside. Add the cappelletti to the pan and toss in the brown butter. Add pasta water as needed. Plate and top with crispy sage and Prosciutto San Daniele.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. tagliolini or other long pasta 2 tbsp. butter 2 pints cherry tomatoes 2 tbsp. extra virgin olive oil Sea salt to taste 6 garlic cloves, thinly sliced Juice of 1 lemon Zest of 1 lemon 1/3 cup provolone or Parmigiano Reggiano, finely grated 1/4 cup basil chiffonade Pasta water as needed Directions Bring a large pot of water to a boil. While the water is boiling, add the butter, cherry tomatoes, olive oil and salt to a large pan over medium heat. When the tomatoes begin to soften, add the sliced garlic and lemon zest. Continue to cook until the tomatoes begin to burst then add the juice of 1/2 lemon. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Strain the pasta and add directly to the pan with the cherry tomatoes along with 1/4 cup of pasta water. Toss on medium-high heat until combined. Add the juice of the remaining 1/2 lemon and pasta water as needed, 1/4 cup at a time. Remove from heat and stir in the provolone. Plate and top with basil and more grated provolone.

Difficulty Level:  Moderate Total Time: 2 hours Serving Size:  2-4 servings Ingredients 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 2 pints cherry tomatoes 1/4 cup extra virgin olive oil Sea salt to taste 4 tbsp. butter 4 oz. stracchino Fresh basil, torn Aglio e Olio seasoning, optional (dried oregano, parsley and crushed red chili flakes) Directions: In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight. Preheat the oven to 400°F. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and sea salt to taste. Roast for about 30-40 minutes until the tomatoes burst and soften. After the dough has rested, divide into four even pieces and roll out into long sheets. (3 or 4 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment). Use a corzetti stamp and cutter to cut and shape the corzetti. Bring a large pot of water to a boil. Add plenty of salt. Cook the corzetti until al dente. Melt the butter in a large pan. Strain the corzetti and add them to the pan along with the juice from the roasted tomatoes. Toss over low heat. Plate and top with the stracchino, roasted tomatoes, basil and seasoning of your choice.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. fresh trenette 4 tbsp. Italian butter, sliced 1 cup Parmigiano Reggiano, finely grated 1-2 summer truffles Pasta water as needed Directions: Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta for about 2-3 minutes. If you're using dried pasta, cook until al dente. Reserve 1 cup of pasta water. Add the slices of butter to a large pot or pan. Strain the pasta and add it to the pot along with 1/4 cup of pasta water and the grated Parmigiano. Toss over low heat until combined. Shave the summer truffle over the pasta using a microplane. Toss and add more pasta water as needed, 1/4 cup at a time. Plate and top with more grated summer truffle and Parmigiano.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. lumache or other short pasta 1 tbsp. extra virgin olive oil 1/4 lb. guanciale, diced 5 egg yolks 1/3 cup Parmigiano Reggiano, finely grated Zest of 1 lemon Juice of 1/2 lemon 1 tbsp. chives, chopped Pasta water as needed Directions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large sauté pan over medium heat and sauté the guanciale until it's fully cooked. Remove from heat. Add the egg yolks to a small mixing bowl and mix in the Parmigiano, lemon zest and lemon juice. Add in some of the rendered fat from the guanciale and whisk until smooth. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Strain the pasta and add it directly to the pan along with the guanciale and 1/4 cup pasta water. Add the egg yolk mixture to the pan and toss over medium-low heat until all ingredients are combined. Add more pasta water as needed, 1/4 cup at a time. Plate and top with chives and more Parmigiano.

Difficulty Level: Easy Total Time: 1 Hour Serving Size: 2-4 servings Ingredients: Roasted Cherry Tomato Cascatelli: 1/2 lb. cascatelli or other short pasta 2 pints cherry tomatoes 4-5 garlic cloves, sliced 1/4 cup extra virgin olive oil Sea salt to taste 1/2 cup Parmigiano Reggiano, finely grated 1/2 cup basil chiffonade 4 oz. stracciatella or burrata 1/3 cup lemon-garlic panko breadcrumbs Lemon-Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced Juice of 1/2 lemon 1/4 tsp. salt Directions: Lemon-Garlic Panko Breadcrumbs: In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant. Stir in the panko breadcrumbs along with the salt and toast in the pan. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed. Roasted Cherry Tomato Cascatelli: Preheat the oven to 375°F. Add the cherry tomatoes and sliced garlic to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for about 30 minutes. Meanwhile, bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Strain the pasta and add to a large sauté pan along with the roasted cherry tomatoes and 1/4 cup of pasta water. Toss over medium-low heat. Stir in the Parmigiano and basil chiffonade. Add more pasta water as needed, 1/4 cup at a time. Plate and top with stracciatella and breadcrumbs.

Difficulty Level:  Easy Total Time: 1 hour Serving Size:  2-4 servings Ingredients: 1/2 lb. lumache or other short pasta 2 pints sungold tomatoes 1/4 cup extra virgin olive oil 2 cups whole milk ricotta 1/2 cup Parmigiano Reggiano, finely grated 1/4 lb. Prosciutto San Daniele, sliced thin Hot honey to taste Basil for garnish Salt to taste Pasta water as needed Directions: Preheat the oven to 375°F and bring a large pot of water to a boil. Add the sungold tomatoes to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for 30-40 minutes until the tomatoes burst and soften. Meanwhile, add the ricotta to a blender along with salt to taste. Blend until smooth and glossy. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Add the whipped ricotta to a large pan. Strain the pasta and add to the pan with the whipped ricotta along with 1/4 cup of pasta water and Parmigiano. Toss until combined. Add more pasta water as needed. Plate and top with the roasted sungold tomatoes, torn prosciutto, hot honey and basil.

Difficulty Level:  Easy Total Time : 1 hour Serving Size:  2-4 servings Ingredients: 1 fresh lasagna sheet 3 oz. Prosciutto di Parma, sliced 3 oz. smoked provolone, sliced 1 cup baby arugula 4 oz. burrata 1/3 cup sundried tomatoes Salt to taste Basil leaves to taste 1-2 cups marinara or tomato basil sauce Ciliegine (fresh mozzarella) to taste Italian parsley for garnish, chopped *Note: adjust the measurements based on the size of the lasagna sheet you're using. This is for a roughly 9 inch oval baking dish. Double the recipe if you're using a larger baking dish and need more pinwheels. Directions: Bring a large pot of water to a boil, add plenty of salt. Drop in the lasagna sheet for about 1-2 minutes until al dente. Remove and blot dry with a paper towel. Preheat the oven to 375 ° F. Meanwhile, layer the prosciutto, provolone, burrata, arugula, sundried tomatoes, basil and salt to taste on top of the lasagna sheet. Slowly roll the lasagna to create a log. Cut into roughly 6 slices to form the pinwheels. Spread the sauce along the bottom of a 9 inch oval baking dish. Place the pinwheels on top of the sauce. Top with the fresh mozzarella. Bake in the oven for 20 minutes. Remove and sprinkle with parsley.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. fusilli pasta 1/3 cup extra virgin olive oil 1/4 cup red wine vinegar 1 tsp. oregano Salt & pepper to taste 1/3 cup salami, diced 1/3 cup mortadella, diced 1/3 cup fresh mozzarella, diced 1/3 cup mild provolone, diced 1/4 cup roasted red peppers, diced 1/4 cup sun-dried tomatoes, diced 2 tbsp. Calabrian chili peppers, sliced 1/3 cup Parmigiano Reggiano, grated 1/3 cup basil chiffonade Directions: Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente. Strain the pasta and let cool before making the pasta salad. Add the olive oil, red wine vinegar, oregano, salt and pepper to a mason jar. Shake well. Add the pasta to a large mixing bowl along with the remaining ingredients and the red wine vinaigrette. Add more of each ingredient to taste. Plate and top with more grated Parmigiano and basil.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: Bruschetta Pasta Salad: 1/2 lb. mafalde corta or lasagnette pasta 1/4 cup extra virgin olive oil 6 garlic cloves, minced 2 pints cherry tomatoes, halved or quartered 1/4 cup white wine vinegar 1/2 tbsp. oregano Salt & pepper to taste 1 cup mozzarella pearls 1/3 cup basil chiffonade 1 cup toasted sourdough croutons 1 cup Parmigiano Reggiano, grated Balsamic glaze Sourdough Croutons: 3-4 slices sourdough bread 1 tbsp. extra virgin olive oil Salt to taste Directions: Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente. Strain the pasta and let cool before making the pasta salad. For the breadcrumbs, tear apart tiny pieces of the bread and toast in a pan over medium-low heat with olive oil and salt to taste. Toast until golden brown in color. Add olive oil to a large pan over low heat and sauté the garlic for 1-2 minutes until fragrant. Remove from heat and add the cherry tomatoes, white vinegar, oregano, salt and pepper to taste. Let marinate for 30 minutes or longer. Add the pasta to the mixing bowl along with the marinated tomatoes (including liquids), mozzarella, basil, half of the croutons and Parmigiano. Toss to combine. Plate and top with balsamic glaze, more croutons and Parmigiano. Tip: If you're making the pasta salad ahead, mix in the croutons before serving so they don't get soggy.

Difficulty Level:  Moderate Total Time: 1 hour Serving Size:  4-6 servings Ingredients: 3 cups of Parmesan cheese, shredded 1/2 lb. gnocchi 2 cups of vodka sauce, or sauce of your choosing 4 oz. fresh mozzarella, chopped Basil for garnish Extra virgin olive oil to finish Equipment: 9x13 in. baking sheet Parchment paper Non-stick cooking oil spray Directions: For the Parmesan cheese bowls, preheat the oven to 375°F. Lay the parchment paper on a 9x13 in. baking sheet. Spray the parchment paper with a non-stick cooking oil spray. Place a handful of Parmesan cheese onto the parchment paper and spread into a flat circle, about 5 inches in diameter. Bake for 5-8 minutes until the cheese begins to bubble and the edges are crisp. You should be able to fit two at a time on the baking sheet. Remove the baking sheet from the oven and gently remove the Parmesan from the parchment paper with a spatula. Place the melted cheese over an upside down bowl to mold the Parmesan bowl. Let cool until the Parmesan bowl holds its shape and repeat for the remaining bowls. Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the gnocchi and reserve 1 cup of pasta water. Strain the gnocchi and add them to a large pot or pan along with the vodka sauce. Toss on high heat until the gnocchi is fully coated in the sauce. Add pasta water as needed, 1/4 cup at a time. Plate the gnocchi in the Parmesan bowls. Top with mozzarella, torn basil and a drizzle of extra virgin olive oil.